Gochu Oil Tuna Puttanesca Spaghetti

Boil 180g spaghetti in well-salted water until 1 minute short of the package time.

Reserve half a cup of starchy pasta water, then drain the noodles promptly so they stay firm for finishing in the sauce.

Pour the olive oil from the 120g tuna can into a wide pan and add 1 tablespoon chili oil.

Keep the tuna chunks aside for later, handling them gently so they do not break before the final simmer.

Add 12g sliced garlic and 3 anchovy fillets, then cook over low heat for 2 to 3 minutes.

Stir often until the anchovies dissolve into the oil and the garlic edges turn pale golden, without letting them brown.

Add 250g crushed tomatoes and simmer over medium heat for 6 minutes.

Let the edges bubble steadily until the sauce thickens and the oil turns reddish.

Stir in 1.5 tablespoons capers and 40g halved black olives for 1 minute so their briny flavor spreads through the sauce.

Add the tuna last and warm it for only 2 minutes to keep firm pieces intact.

Add the spaghetti and reserved pasta water to the pan, then toss quickly over high heat for 1 minute.

When the sauce looks glossy and clings to the strands, fold in 8g parsley and serve immediately.